1 - Inspection
Aug 27, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Aug 27, 2026 · Original Source
Restaurant · Wake County, NC
Soprano's Grill
1030-101 N Rogers Ln
Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections1 - Inspection
Dec 30, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode 3-302.11Other
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority; Observed raw beef being stored over cooked pasta.- Raw animal foods and TCS foods shall be stored by order of final cooking temperature.- CDI; ribs were moved to the bottom
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; One refrigerator has rusty shelves; but facility has slowly been replacing them since last inspection.- Equipment shall be in good repair.- Replace last refrigerator shelving
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Dec 30, 2025 · Original Source
1 - Inspection
Aug 5, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Several interior refrigerator and freezer shelves were rusty and/or peeling; the handle to one of the cold hold units was damaged; and the caulking around 3 comp sink was beginning to peel off.- Food service equipment shall be kept in good repair.- Replace damaged equipment with similar approved items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Aug 5, 2025 · Original Source
1 - Inspection
Mar 18, 2025
Score 97
Official score: 97 · Understand this area’s scale
7 recorded violations
notedCode 3-501.16 (A) (1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - (REPEAT) Marinara sauce in sauce pan on stove top was as low as 121F (reheating for at least 2 hours(?) according to PIC)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by thoroughly stirring sauce for uniform temperature above 135F. NOTE: Commercially packaged (canned) TCS* foods such as tomatoes shall be reheated (to hot hold) to 135F throughout entire product within 2 hours maximum. Stir product often for uniform heating of this food. Use calibrated thermometer to check food temperatures often.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - Some ready-to-eat (RTE) TCS* foods kept more than 24 hours (lasagna; sautéed onions; etc.) were not properly dated with dates they were cooked and cooled or removed from sealed packages and cut...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (date of preparation OR date of cooking and cooling OR date removed from can or package)...CDI by placing proper dates on foods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3-304.14(B)Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core - One sanitizer wiping cloth was stored hanging over top rim of sanitizer bucket...In-use moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by placing wiping cloth down inside sanitizer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4-903.11 (A)Equipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - Several stacks of plates (not being used) and bread baskets were stored were food contact sides up and unprotected...Clean equipment and utensils shall be stored to protect them from contamination...Cover or invert plates and baskets on clean surfaces.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 4-101.19Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - (REPEAT) Cardboard was lining back dry storage shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves since it is absorbent and not easy to clean. 4-501.11; Core - (REPEAT) Several interior refrigerator and freezer shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - Observed some soiled equipment door handles and shelving...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - One ceiling light fixture was burned out above 3-comp sink area; resulting in dim area below...Physical facilities shall be kept in good repair...Replace burned out light bulb. 6-501.12; Core - Some ceiling vent grates (kitchen and dining area) were dusty/soiled...Physical facilities shall be kept clean...Increase vent cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Mar 18, 2025 · Original Source
1 - Inspection
Oct 17, 2024
Score 97
Official score: 97 · Understand this area’s scale
7 recorded violations
minorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Some ceiling tiles in women's bathroom were stained (PIC stated that roof/ceiling leaks had been fixed)...Physical facilities shall be kept in good repair...Replace damaged ceiling tiles.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 3-501.16 (A) (1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - Tomato sauce in container of hot water on grill top was 125-154F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by thoroughly stirring sauce for uniform temperature above 135F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F in one make line unit top (shredded white cheese; tofu; cut lettuce)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by covering and properly refrigerating foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 3-501.13 (E ) Core - Vacuum packaged salmon had thawed under refrigeration in sealed packages with thawing guidance written on each package (i.e.Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Core - Vacuum packaged salmon had thawed under refrigeration in sealed packages with thawing guidance written on each package (i.e.; remove packaging when thawing)...Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water...CDI by cutting slit in each salmon package.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 4-101.19Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - Observed black cloth toweling on top of chest freezer with utensils on top; and cloth was soiled with crumbs. Aluminum foil was lining one tray with containers of food items on it...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove black toweling and foil since they are not easy to clean. 4-501.11; Core - Several interior refrigerator and freezer shelves were rusty and/or peeling. Handle on one upright refrigerator door was damaged...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - Observed soiled interior bottoms of freezers and refrigerator; some exteriors areas under doors; undersides/backsides of equipment door handles and some shelving...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 5-501.115Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core - Observed broken furniture; wood; and other items in dumpster enclosure; not belonging to restaurant but to other adjacent businesses...Outside trash/recycling enclosures shall be kept clean and free of unnecessary items...Work with property manager and adjacent businesses who use dumpster area to have above items removed and properly disposed of.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Oct 17, 2024 · Original Source
1 - Inspection
Apr 4, 2024
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
majorCode 5-205.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; There was a plastic container stored in the handwashing sink at the time of the inspection. A handwashing sink may not be used for purposes other than handwashing. CDI.. The container was moved out of the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; A small container of garlic and oil was being held a 59F. This potentially hazardous food must be held cold at 41F or below. CDI.. The item was cooled down to 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 4-501.12Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; Replace the small cutting boards with the deep cuts on both sides of the boars. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. ; 4-205.10; Core; There was a chest freezer in the kitchen that had no NSF or ANSI sticker. All equipment must be NSF or ANSI approved or the equivalent.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Apr 4, 2024 · Original Source
1 - Inspection
Dec 7, 2023
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
criticalCode 3-302.11Other
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority; In a reach-in unit there was raw chicken and raw ground beef that was stored above ready-to-eat foods. Food must be stored in a manner to prevent contamination. Food must be stored according. CDI.. The foods were placed according to the final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 4-901.11Equipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 4-205.10Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; There was a chest freezer in the kitchen that had no NSF or ANSI stickers on the freezer. All equipment must be NSF or ANSI approved.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Dec 7, 2023 · Original Source